Cuisinart DLC-2011N manual Cheese Bread, Cups unbleached all-purpose flour

Cheese Bread

This bread is excellent for sandwiches and makes a delicious accompaniment to

hearty soups.

Makes 15 servings (one 2 pound loaf)

Preparation: 10 - 15 minutes, plus 2-1/4 hours rising,

40 minutes baking, and 1 hour or longer cooling

1	package active dry yeast	3	tablespoons unsalted butter,
1	teaspoon sugar		in 1-inch pieces
		1-1/2 teaspoons salt
1/2	cup warm water (105˚ - 115˚F)
		1	cup fat-free milk
4	ounces extra sharp cheddar cheese
		Cooking spray
4-1/2	cups unbleached all-purpose flour

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

Insert medium shredding disc and shred cheese. Leave in work bowl. Remove shredding disc and insert dough blade. Add flour, butter and salt; process to combine, about 20 seconds. Add milk to yeast mixture. With machine running on dough speed, pour milk mixture through small feed tube as fast as the flour will absorb it and process until dough cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1 to 1-1/2 hours.

Spray one 9 x 5-inch loaf pan with cooking spray. Place dough on a lightly floured surface and punch down. Roll dough into a 9 x 5-inch rectangle. Beginning with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in greased loaf pan and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes. Preheat oven to 375°F 15 minutes before baking.

Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan and cool on wire rack.

Nutritional analysis per serving:

Calories 193 (23% from fat) • carbo. 30g • pro. 7g • fat 5g

sat. fat 3g • chol. 14mg • sod. 289mg • fiber 1g

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